Spring Vegetable Pasta
This vibrant fettuccine dish features a delightful combination of flavors and textures, from the sweet sun-dried tomatoes to the tangy goat cheese. Thinly sliced zucchini and peppery arugula bring a fresh and crisp element, while a touch of crushed red pepper flakes adds a hint of heat. Tossed with al dente fettuccine, this dish is a celebration of summer produce and savory goodness.
— Constant Cookbook
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 yellow onion, cut into slices 1/4 inch thick
- 2 garlic cloves, minced
- 1/3 cup drained oil-packed sun-dried tomatoes,
- thinly sliced
- 2 zucchini, thinly sliced lengthwise with a
- vegetable peeler
- 2 cups baby arugula
- 4 oz. goat cheese (chèvre), crumbled
- Crushed red pepper flakes, to taste (optional)
- Salt and freshly ground pepper, to taste
- 8 oz. fresh fettuccine (see related recipe
- at left)
Instructions
- Bring a large pot of water to a boil over high heat.
- Meanwhile, in a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the onion and cook, stirring often, for 1 minute. Add the garlic and cook, stirring occasionally, until the onion starts to caramelize, 7 to 8 minutes. Transfer to a large bowl. Add the sun-dried tomatoes, zucchini, arugula, the remaining 2 Tbs. oil, three-fourths of the goat cheese and the red pepper flakes to the bowl. Season with salt and pepper.
- Salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 2 to 3 minutes. Drain well, add to the bowl with the vegetables and toss gently to combine.
- Transfer to warmed pasta bowls and sprinkle with the remaining goat cheese. Serve immediately. Serves 2.
- Williams-Sonoma Kitchen
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